Yes, You Can Reuse Parchment Paper | America's Test Kitchen (2024)
Equipment
You might think that parchment paper is a one-and-done deal. It’s not.
By Published Oct. 15, 2021
We love baking with parchment paper. We use it to line baking sheets and cake pans, and to transport bread dough to and from our Dutch ovens. Coated in silicone, parchment paper allows finished cookies, cakes, and breads to release easily, without sticking.
Because parchment paper is, well, paper, it can seem disposable to many home cooks, who use it once and then toss it. Don’t do this! There’s good news: it’s safe to reuse parchment, reducing your waste and cost per bake.
As long as the parchment itself isn’t too messy, you can use it for at least another round in the oven. Avoid reusing parchment that has gotten overly greasy, messy, or wet with anything that might burn on a second trip through the heat—that won’t improve the flavor of your food. We’ve found that we could make at least five batches of cookies on a single sheet of parchment with no sticking.
You can also reuse most parchment with recipes baked at higher temperatures, such as our Pain au Levain, which bakes at 425 degrees. Because parchment degrades faster at higher temperatures, its life expectancy is a little shorter here—two uses is about the maximum, and we recommend sticking a four- to five-inch-wide sling of aluminum foil under it to help support the dough on the second use. You’ll know when you can’t use the parchment any more because it’s gotten dark and brittle.
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Though the parchment may darken and even char on its exposed edges, it's still fine to reuse. Keep in mind, though, parchment used in high-temperature baking will deteriorate faster than parchment used at lower temperatures; when it starts to crumble around the edges, discard it.
You can re-use pieces of parchment as many times as you wish (such as when baking batch after batch of cookies, like our current peanut butter obsessions), and some brands are even compostable.
Lining a baking sheet when making cookies: Not only will the parchment help cookies bake more evenly, the non-stick quality also helps prevent them from cracking or breaking when lifting them off the sheet. Decorating home-baked goods: Parchment paper makes the perfect wrapper for baked goods.
As long as the parchment itself isn't too messy, you can use it for at least another round in the oven. Avoid reusing parchment that has gotten overly greasy, messy, or wet with anything that might burn on a second trip through the heat—that won't improve the flavor of your food.
Parchment paper is very versatile and can be used for everything from lining baking sheets to wrapping fish, and other dishes that are cooked en papillote. In instances when you'd reach for wax paper, parchment paper will also suffice.
Parchment paper can darken and turn brittle if baked at high temperatures, but it won't burn or release noxious chemicals. If baking it for longer than 30 minutes, seek out a paper that's rated for use at least 450 degrees.
Direct water contact and excessive moisture in the environment can cause structural problems for parchment including: expansion of object; discoloration; alteration of surface coatings; gelatinization of skin; and realignment of fibers.
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By Published Oct. 15, 2021
